1. If you are cooking this just before you eat, put the water on to boil before you start the sauce. You will need a big pan, enough to take the pasta and its sauce later.

2. Finely chop the onion, either by hand or in a processor. In a large pan, heat the garlic oil and add the finely chopped onion and a good sprinkling of salt. Cook the onion fairly gently for about 15 minutes without letting it catch and burn, which just means giving it a stir every now and again. It should be very soft and just beginning to caramelize.

3. Tip in the can of chopped tomatoes and continue cooking over a gentle heat, simmering for another 15-20 minutes. If you’re cooking this in advance, stop here.

4. Reheat the almost finished tomatoes (or just continue as you were if you’re making this recipe in one go), stir in the double cream and take the pan off the heat. When the water for the pasta comes to the boil add a good measure of salt and tip in the penne. Set a timer for 3-4 minutes less than the packet instructions for cooking it, as you want to make sure it’s cooked al dente and will need to start tasting early.

5. Drain the cooked pasta, tip it back in the pan and pour over the vodka, add the butter and some more salt. Turn the penne in the vodka and melting butter and then tip it into the tomato sauce unless it is easier to pour the tomato sauce over the pasta: it depends on the sizes of the pans you are using.

6. Toss the pasta in the sauce until it is evenly coated and turn out into a large, warmed bowl. Put it on the table along with a block of parmesan cheese and a grater.

I love seeing interesting new recipes here, but I have to admit that I never got the vodka sauce concept. The only place for vodka that I see as justified in cooking is me sipping it from a block if ice or from a glass with three olives while I am stirring the tomato sauce...

Stefan

"Man should practice moderation in all things, including moderation."
Mark Twain

I love seeing interesting new recipes here, but I have to admit that I never got the vodka sauce concept. The only place for vodka that I see as justified in cooking is me sipping it from a block if ice or from a glass with three olives while I am stirring the tomato sauce...

Stefan

The flavor compounds in the tomatoes are alcohol-soluble. So it's all about extracting additional tomato flavor.

I agree the recipe is a bit bland, and could use a little heat and herbs.

I agree the recipe is a bit bland, and could use a little heat and herbs.

+3

I don't want to sound curmudgeonly, but I tend to find most of the recipes in the mass-market oriented cookbooks to be really disappointing. Then again, they all sell like hot cakes, so what the heck do I know? Call me crazy, but I want a book that will give me ideas and tools to use, not fast, but mediocre recipes.

I agree the recipe is a bit bland, and could use a little heat and herbs.

+3

I don't want to sound curmudgeonly, but I tend to find most of the recipes in the mass-market oriented cookbooks to be really disappointing. Then again, they all sell like hot cakes, so what the heck do I know? Call me crazy, but I want a book that will give me ideas and tools to use, not fast, but mediocre recipes.

Having worked for a good handful of "celebrity chefs" who've all published cookbooks, none of those recipes reflect what we actually do in the restaurant. The only cookbooks I buy are for basic reference, or for the pictures for inspirational ideas. Unless they are unbiased educational books, such as most things by harold mcgee, herve this, the under pressure book from T.K.

Even the charcuterie book by michael ruhlman i only use as a base for reference, not verbatim execution. Everyones taste and rhyme/reason for a recipe meets their specific needs, and I usually find that those recipes don't fit my needs. In regards to most celebrity chefs recipes, they will never divulge what they're really doing in their flagship restaurants, otherwise they're making themselves lose potential clients/business. However, I have noticed that thomas keller tends to go based off a lot of his actual recipes, it's really dependent on execution not so much the recipe.

1. If you are cooking this just before you eat, put the water on to boil before you start the sauce. You will need a big pan, enough to take the pasta and its sauce later.

2. Finely chop the onion, either by hand or in a processor. In a large pan, heat the garlic oil and add the finely chopped onion and a good sprinkling of salt. Cook the onion fairly gently for about 15 minutes without letting it catch and burn, which just means giving it a stir every now and again. It should be very soft and just beginning to caramelize.

3. Tip in the can of chopped tomatoes and continue cooking over a gentle heat, simmering for another 15-20 minutes. If you’re cooking this in advance, stop here.

4. Reheat the almost finished tomatoes (or just continue as you were if you’re making this recipe in one go), stir in the double cream and take the pan off the heat. When the water for the pasta comes to the boil add a good measure of salt and tip in the penne. Set a timer for 3-4 minutes less than the packet instructions for cooking it, as you want to make sure it’s cooked al dente and will need to start tasting early.

5. Drain the cooked pasta, tip it back in the pan and pour over the vodka, add the butter and some more salt. Turn the penne in the vodka and melting butter and then tip it into the tomato sauce unless it is easier to pour the tomato sauce over the pasta: it depends on the sizes of the pans you are using.

6. Toss the pasta in the sauce until it is evenly coated and turn out into a large, warmed bowl. Put it on the table along with a block of parmesan cheese and a grater.

What a great recipe! I made this recipe with red wine instead of vodka. The taste is amazing. Try this recipe. Hope you will enjoy it surely.

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